Freekeh Stuffing

Lamb shoulder, boned
1 liter lamb stock, 4 ½ cups
400g cracked freekeh, 2 cups
240g chickpeas, cooked but not very soft, 1 cup
150g pine nuts, toasted, 1 cup
150g almond halves, toasted, 1 cup
2 teaspoons of seven spice mixture
1 teaspoon of allspice
1 teaspoon of ground cardamom
1 onion, finely chopped
3-4 garlic cloves, minced
about 50g of butter, 3 ½ tablespoons
salt and pepper to taste
Kitchen string- about 24 inches
In a deep chef pan, melt about 1½ tablespoon of the butter and then saute the finely chopped onions on medium to low heat till they are soft and translucent or about 3-5 minutes. Add the minced garlic and saute for a further minute before adding the chickpeas, freekeh, toasted nuts, spices and salt and pepper to taste. Mix well and set aside.

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